New Menu! See attached insert-

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1 Restaurant Service IMPORTANT Please read all contest information! 2019 Changes: New Menu! See attached insert- Please note- tableside service IS NOT required for the state competition, however the server should be able to describe how a tableside Caesar is prepared and know the ingredients. Table guests will not order Caesar salad but may inquire to its ingredients & preparation. You may use this discussion as a training tool to help prepare your student for tableside service preparation should he or she represent Michigan at the national convention. (Last year students prepared either guacamole or Caesar at the national convention. This is always subject to change). Students can be creative in their dessert descriptions as these descriptions are up to his or her discretion. The photos are for reference only and used to facilitate proper table service. Photos are attached to help with identifying food for plating. Guests will turn the photo upside down to indicate to the server when finished with the dish. Napkin Folding: All competitors are required to fold 4 additional napkin folds. The student will fold these 4 folds during separate segment of competition. During this segment the server will teach the judge (guest) how to fold the napkins and engage the guest through this job skill demonstration. Lunch is on your own. Please plan to bring your student a lunch.

2 2019 SkillsUSA Michigan HIGH SCHOOL CHAMPIONSHIPS TASK AND MATERIALS LIST SKILL OR LEADERSHIP AREA: RESTAURANT SERVICE HIGH SCHOOL CONTEST LOCATION: Grand Rapids Community College in Grand Rapids TOURS and COMPETITION: Friday, April 5, 2019: Tours of Competition Area o Location: ATC Banquet Rooms at GRCC o 4:30-5:30 Saturday, April 6, 2019 Competition day o Heritage Dining Room 7:30 8:00 a.m. Continental Breakfast o Judges orientation 8:00 8:30 a.m. o Student Check in 8:00 8:30 a.m. o Orientation for students 8:30 9:00 a.m. o Table Guests Orientation 8:30-9:00 a.m. o Students staggered starts begin a 9:15 Contest Check-in and Location: Secchia Institute for Culinary Education Applied Technology Center (ATC) 151 Fountain NE Grand Rapids, MI, US PURPOSE The purpose of the Skills USA contest is to evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in service and dining room management. RESUME: Each student must submit a one-page printed resume before the contest start at the contest site (present to contest coordinator, not judges). The resume is no longer submitted online. This is the only time that resumes can be turned in. Failure to do so will result in a 10 point penalty.

3 CLOTHING REQUIREMENTS: Long Sleeve Plain White Collared Shirt Black Dress Slacks with Belt or Knee Length Skirt Plain Black Tie with No Pattern Shined Black Leather Work Shoes for Men Shined Black Flat Heels for Women Black Socks or Hose Bistro Apron Waiters jackets, bow ties, vests, cummerbunds or half aprons are not permitted. OTHER UNIFORM REQUIREMENTS: Tennis shoes, shorts, corduroy or denim slacks are not allowed. Each contestant is expected to be completely dressed. This includes socks, etc. The individual school uniform is considered appropriate dress (however, no personal name or school name should be shown). No one outfit will receive value over another. No Formal attire such as coat, tails, etc. This is a luncheon menu. You may wear a cummerbund and tie. Jewelry worn should be minimal and only be that which is acceptable to the standards of the industry. A good example would be the wearing of a wedding and/or engagement rings, and wristwatches. One does not wear necklaces or dangling earrings. No school logo, school name, contestant name or any other identifying marks of any kind on clothing. If you do have them, they must be covered up so that no part of the identification is visible. Notes regarding new SkillsUSA official black jacket: o First and foremost, the black jackets are NOT replacing the red jackets. o At the National level, the black jackets will be considered part of official dress, can be worn at competitions and will be allowed on stage. o At the State level, each state is allowed to determine if the black jacket is acceptable in their state. o Therefore, in Michigan, per the Advisor Council, the black jackets are NOT considered part of official dress, can NOT be worn at competitions and will NOT be allowed on stage. o Once inventory is depleted, the red windbreaker will no longer be carried by the SkillsUSA Store: o The red windbreaker is grandfathered into the organization and will continue to be considered appropriate clothing in the same contests and events as it was before.

4 TASKS TO BE PERFORMED: The student must be prepared for any of these tasks. Written SkillsUSA professional development test Guest Relations Taking of an order/menu descriptions Serving and clearing (follow rules of service) Check writing and presentation Table setting Crumbing table Use of a large oval tray, beverage tray, tip tray, and tray jack. Napkin folding demonstration & lesson EQUIPMENT AND MATERIALS: STUDENTS MUST SUPPLY THE FOLLOWING: 1 page resume Ink pen (black or blue ink) Hair restraint (if men or women s hairstyle extends below the collar, the hair must be restrained with a hair tie, barrettes, or braids.) No extreme hair color is allowed. 2 (two) #2 pencils (No Calculators will be allowed) Table crumber Check presenter or check billfold no school logo MATERIALS SUPPLIED BY THE TECHNICAL COMMITTEE: All equipment, food, beverages, chairs, tables, flatware, trays, table settings, cloths, and napkins. Guest checks, check presentation folders, contest materials, menus, and description of daily chef s feature dishes. Sales tax sheet SkillsUSA Grill Specials o (Sales tax sheet and all specials will be given to the contestant at time of contest.)

5 Event Timing ALL TIMES TENTATIVE AND SUBJECT TO CHANGE Judges Orientation Start Time and Location 7:30 AM 118 Banquet room Student Check-in and Location 8:00 AM SICE Library 115 ATC Student and Teacher Orientation Start Time and Location Student Only Orientation Start Time and Location Staggered Start Times Begin Competition Maximum Duration Allowed for items in each heat 8:30 AM SICE Library 115 ATC 8:45 AM SICE Library 115 ATC, K113, Heritage Dining Room, ATC 118 Napkin Folding Segment will be randomly drawn Specials Menu Study 10 Minutes Table Set Up 10 Minutes Guest Relations (Host/Greet) 5 Minutes Order/Serve 25 Minutes Guest Check (Cash Out) 5 Minutes Heat One Reset Time Between Heats 5 Minutes (Contestants 1-3) 9:15 (approximate times) Heat Two (Contestants 4-6) 10:05 Heat Three (Contestants 7-9) 10:55 Heat Four (Contestants 10-12) 11:45 Heat Five (Contestants 13-15) 12:50 Heat Six (Contestants 16-18) 1:40 Contest Completion 2:30 (students may leave when they complete the competition)

6 TASKS TO BE PERFORMED RESTAURANT SERVICE STAGES OF COMPETITION SUMMARY: Orientation meeting: Meet to discuss the contest format (approximate time 30 minutes) Table Set-Up: Arrange table cloth, set, polish, and align table settings for two (2) guests. Time allotted for set-up is 10 minutes. Host and Guest Relations: Greeting and seating two (2) guests. (5 minutes per contestant.) Greeting and Guest Service: For two (2) guests. (approximate time 25 minutes per contestant) Guest Check: Guest check completed properly and accurately. (5 minutes per contestant) Napkin Folding: Server will present and demonstrate 4 napkin folds. The student will teach the judge/guest how to fold these napkins. COMPETITION LOGISTICS: Step by step guide through the contest stages 1. Group Orientation (30 minutes) General introduction and discussion of the contest format, timing, contestant sequence and basic guidelines. Any questions will be answered at this time. Also, the SkillsUSA Grill daily specials and soup of the day and vegetable du Jour will be distributed and discussed. 2. Table Set-Up (10 minutes total time allowed for set up) Each contestant will be provided with a blank table, settings, and cloth. All contestants will then have ten (10) minutes to set-up the table including checking of table base, chair, cloth, and settings (including polishing). Table setting will accommodate two (2) guests for luncheon service (see attached sketch and revised SkillsUSA Leadership Handbook). Sketch is intended as a uniformity guide and is not as accurate as final set-up during competition will require. At the conclusion of the set-up, the contestant will stand behind their table, to be judged on appearance, grooming and uniform. Contestants may not discuss any aspect of the competition with each other or advisors until the contest is completed. ADVISORS MAY NOT ENTER THE TEST AREA OR COMMUNICATE WITH THE CONTESTANTS. Group critique of each server will follow final judging so that contestants can receive brief, informal suggestions by judges. Contestants are to be on hand for this portion. Competition results will be announced at the SkillsUSA Conference closing awards session. 3. Host/Guest Relations (5 minutes per contestant) Each contestant (in sequence) will be directed to an area intended to serve as the entrance to the dining room. A table will be available to use to greet two guests. Contestants should inquire as to number in party, reservation or not, etc. and then escort guests to dining room, seating guests, presenting menus and making closing

7 remarks. Judging will be based on technique, skill, polish, poise and student s displayed knowledge of the role of host. 4. Greeting and Service Techniques (25 minutes per contestant) The contestant will approach a table of two (2) guests introduce themselves, and serve water into glasses from a pitcher. The server will briefly discuss the menu highlighting the soup of the day, specials, and the vegetable du Jour. The server can offer a beverage such as coffee. The server may then proceed to take the guests order. (Note: There are two people at the table, both are given water and offered a beverage. Both guests order a beverage, however a food order is taken from only one guest.) Having taken the order, the server begins with the first course (at the SkillsUSA Grill, bread and butter should accompany the first course and may be replenished with the entree). The service sequence is: 1. serving and clearing the first course, 2. entree, 3. dessert, 4. coffee 5. and finally, the guest s check, following the rules of service. The check should be neatly written, totaled (6% tax will be added for competition) and presented in the center of the table in a guest check cover. 6. Closing remarks conclude service. 7. Once the service is completed the contestant is expected to clear the table. Note: We will not be using actual food but using photos. Place the photo of the menu item on the proper service ware and serve. Guests will turn the photo over to indicate when they have finished a course. Beverages (hot water for coffee and iced water) will be used and poured as props for both. 5. Tray Handling The contestant will demonstrate proper tray handling by lifting with the legs and not the back. They will center their hand under the tray and stabilize the tray with the opposite hand if needed. The tray may be held in either the right of left hand. The tray jack will be set near the table, yet not behind a guest nor any closer than an arm s length away. A large tray should be used for setting the table. 6. Napkin Folding The contestant will demonstrate four napkin folds. The contestant will have 10 minutes to complete these folds. The napkin folding segment will be completed in a different location than service. These four napkin folds will not be used for table service. The contestant will train the judge on how to fold each napkin fold and describe when the fold might be used in service.

8 Please note: Servers should be aware of the criteria for judging: servers will be scored on appearance, table side manner, professionalism, ease with guests, courtesy and verbal skills. Technically, judges will score on correct handling of china, flatware and glassware, beverage service including wine service, merchandising, general knowledge, taking of the order, service sequence, clearing, and awareness of table, overall perception and poise. In short, all service skills are subject to evaluation. Judges/Guests may ask questions about items on the menu. Judges may also ask server general knowledge questions during service and may also make written notes and scoring notations during service. Server should not allow this to be a distraction. Contestants should also note that time will be required for judges to record scores following each contestant and that this may affect scheduled times of completion. RULES OF SERVICE: Serve food from left with left hand. Clear from right with right hand Serve beverage from right with right hand SET UP SPECIFICS: Table Set Up Includes: 1. Salt, pepper, and sugar caddie 2. One (1) Tablecloth 3. Two (2) chairs 4. Centerpiece Each cover includes: 1. Water glass 2. Bread and butter plate 3. Napkin (folded, any napkin fold of your choice) Note: Napkins may be placed in two (2) acceptable positions: 1. center of cover, 2. Left of the fork. 4. Dinner knife and fork, salad fork, soup spoon, teaspoon, dessert spoon, dessert fork, butter knife. Note: For judging purposes, standard setting will be (1 ) spacing from table edge. Covers should be centered on table, directly opposite one another. Salt and Pepper, Sugars will be pre-filled. MENU SPECIFICS: SkillsUSA Grill menu accompanies this packet. Soup, vegetable and daily specials list will be given the day of the contest.

9 TABLE SETTING HIGH SCHOOL Formal Table Setting for Two Guests Note: Napkin may be placed at the left of cover or center of the cover.

10 Panko Mac and Cheese Bites: Trio of Pierogies: Brie Kisses:

11 Caesar Salad: Roasted Chickpea Salad: Gorgonzola and Pear Salad: Cuban Sandwich:

12 Muffuletta Sandwich: Buttermilk Fried Chicken Sandwich: All American Pot Roast: Chicken Parmesan:

13 Eggplant Parmesan: BBQ Shrimp (If you want the sides in the pictures): If not (BBQ Shrimp): Cheesy Grits:

14 Collard Greens: Braised Pork Loin: House-made Chocolate Cake: Raspberry White Chocolate Cheesecake:

15 Warm Triple Berry Tart: Mac and Cheese Side:

16 Starters Fried Mac & Cheese Bites $5 Creamy 5 blend cheese sauce tossed with macaroni bacon crumbles & dipped in Panko. Salads Sandwiches Grill Trio of Pierogis $5 Gently pan fried with garlic & onions Brie Kisses $5 Farmer cheese & chives Brie and cherry compote Potato, bacon, & cheddar wrapped in puff pastry Kielbasa & sauerkraut served warm Classic Caesar Salad $7 Prepared tableside Roasted Chick Pea Salad $7 Quinoa, baby kale, bu ernut squash, blood orange vinaigre e Gorgonzola & Pear Salad $7 Ar san mixed greens, crumbled gorgonzola, red pears, shaved red onion, candied pecans, cranberry vinaigre e Cuban Sandwich $9 Sweet ham, roasted pork, Swiss cheese, dill pickle & tangy mustard on a grilled ciaba a roll Muffule a $9 Genoa salami, Capicola, mortadella, provolone cheese, topped with a spicy tapenade, red wine vinaigre e, on focaccia Bu ermilk Fried Chicken $9 Crispy chicken breast topped with a cilantro jalapeno slaw, pepper jack cheese, avocados, tomatoes Entrees All American Pot Roast $12 Slowly roasted tender chuck roast, pan dripping gravy, garlic whipped mashed potatoes, oven roasted carrots & green beans Chicken or Eggplant Parmesan $12 Lightly breaded served with marinara, fresh mozzarella, pesto tossed angel hair pasta BBQ Bacon Wrapped Shrimp $12 Tangy BBQ sauce, cheesy grits, and collard greens Braised Pork Loin $12 Pork loin with apples, pears, and cherry marmalade, macaroni & cheese, vegetable du jour

17 Grill Sweet Endings House made Chocolate Cake $5 Raspberry White Chocolate Cheesecake $5 Warm Triple Berry Tart with Vanilla Ice Cream $5 Beverages So Drinks (Coke Products) $2 House made Lemonade $2 Coffee $2 Hot Tea $2

18 Section II: Guest Relations for Host Server # Server # Server # Server Server Yes No Yes No Yes No Yes No Yes No 1 Points 0 points 1 Points 0 points 1 Points 0 points 1 Points 0 points 1 Points 0 points First Impression- Welcomed Guests to Skills USA Grill Reservation Inquiry and Appropriate Response (based on script) i.e. if no reservation - we re glad you re here, we have immediate seating, please follow me ; Or other appropriate response. Escorted guests to table- pulled out at least one chair Presented menus to guests, informed guests of server's arrival Closing Remarks- "enjoy your meal" or other appropriate remark Conversation while taking guests to the table Section II Total (6 pts. Possible) Section III: Guest Check Server # Server # Server # Server # Server # Correct Incorrect Correct Incorrect Correct Incorrect Correct Incorrect Correct Incorrect 1 point 0 Points 1 point 0 Points 1 point 0 Points 1 point 0 Points 1 point 0 Points Guest check complete (number of guests, table #, date) Subtotal correct Tax correct (based on subtotal) Grand total correct (based on tax and subtotal) Guest Check is neatly printed Guest check was completed in a timely manner (less than five minutes) Section III Total (6 points possible) Server Server Server Server Server Total Points from All Sections: # # # # # Section I- Table Setup, Personal Hygiene, Napkin Folding Section II- Guest Relations for Host Section III- Guest Check Section IV- Menu Knowledge & Professionalism Total Points Sections I-IV Total Points (after deductionsresume -10) Total Points x 10 (1000 pt scale required for state)

19 Menu Knowledge & Professionalism Section IV Server# Server# Server# Server# Server# Observed Not Observed Observed Not Observed Observed Not Observed Observed Not Observed Observed Not Observed Describes specials Offers beverages Inquires if there are menu questions Order repeated to verify accuracy Speaks clearly, proper volume Warm & Friendly 1 Point 0 points 1 Point 0 points 1 Point 0 points 1 Point 0 points 1 Points 1 point 0 points Crumbed table response to guest inquiries Totals (8 possible) Excellent 10-8pts Good 7-6 pts Fair 5-1 pts Excellent 10-8pts Good 7-6 pts Fair 5-1 pts Excellent 10-8pts Good 7-6 pts Fair 5-1 pts Excellent 10-8pts Good 7-6 pts Fair 5-1 pts Excellent 10-8pts Good 7-6 pts Fair 5-1 pts Ease of Service Professionalism Allergen Knowledge Overall Salesmanship Proper menu vocabulary, cooking techniques, accompaniments Totals (50 possible)

20 Total Section IV

21 Section I: Table Set Up & Personal Hygiene & Napkin Folding Clean and check table, base and chairs Flatware is held by handles Glassware is handled by base Dishes are carried by rim Students should demonstrate polishing, but if there are few spots that's okay as long as they demonstrated polishing since this is a timed demonstration. Server # Server # Server # Server # Correct Incorrect Correct Incorrect Correct Incorrect Correct Incorrect 1 point 0 Points 1 point 0 Points 1 point 0 Points 1 point 0 Points Properly arranges table cloth- evenly centered/right side up Flatware is placed correctly Water glass is placed correctly Napkin is placed correctly B & B's are placed correctly Chargers (service plates) are placed correctly Salt/ Pepper correct Sugar Caddie correct (creamer is optional at this point) if not placed, should be brought with coffee Centerpiece correctly placed Proper Setting i.e. no coffee cup Used Large Tray for Setting Napkin Folding Segment 2-1 points 0 point 2-1 points 0 point 2-1 points 0 point 2-1 points 0 point Fold 1 (standing straight (1 pt., proper name 1 pt.) Fold 2 (standing straight, proper name) Fold 3 (standing straight, proper name) Fold 4 (standing straight, proper name) Showmanship Time Penalty (deduct 5 pts if over 10 minutes on either table setup or napkin folding) Total Points ( 30 possible) 10 pts possible 10 pts possible 10 pts possible 10 pts possible